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Kalettes with Spelt and Roasted Peppers (4)

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A recipe from Waitrose Food.

 

 
  • 200 g quick cook Italian spelt
  • 25 g pack flat leaf parsley (leaves picked)
  • 17 g basil (leaves picked)
  • 2 garlic cloves
  • 1 tsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 2 tbsp Greek yogurt
  • 4 tbsp extra virgin olive oil
  • 220 g kalettes (halved)
  • 200 g jarred roasted red peppers (drained and thinly sliced)
  • 60 g walnuts (toasted)
  1. Cook the spelt in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, for the dressing, finely chop most of the herbs and garlic (you can do this in a food processor).
  2. Transfer to a bowl and whisk in the mustard, vinegar, yogurt, 1 tbsp water and 2 tbsp oil until thoroughly combined; season. Drain the spelt and transfer to a bowl. While hot, add the dressing and stir to combine; set aside.
  3. Put the remaining 2 tbsp oil in a large pan over a medium-high heat. Stir-fry the kalettes for 2-3 minutes until vibrant green and slightly softened; season.
  4. Combine the spelt, kalettes and peppers and arrange on a serving dish. Scatter over the walnuts and remaining herbs, then serve straight away.
 
 

Alpine Macaroni Cheese (4)

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I am clearly on a Mac n Cheese roll today which probably means i need some comfort food. Here is a version from Felicity Cloake. Now i will let you in on a little secret for those who share my love of the better versions of this dish. . If you live in or near Bristol then there is a van which sells yummy Mac n Cheese called Alp Mac- usually at least three or more versions. At the moment they can be found at Finzels Reach and Harbourside Food Markets. You can check out their Alp Mac Facebook page for more information.

Roasted Root Panzanella (4)

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I love to eat roasted root vegetables and last night i cooked this recipe from Anna Jones’s ” A Modern Way to Eat”. Panzanella is usually a dish for late summer when tomatoes are at their very best, but this makes a great alternative for other times of year. I used a seeded granary bread, which worked very well, but sourdough would work well too. I’m going to eat the rest tonight with some grilled goats cheese over the top. You could also have a green salad alongside.

The Butternut squash can be replaced with other varieties of squash for example onion, acorn, kabocha or Crown Prince.